Ingredients
2 cups almond milk
1 cup dried unsulphured apricots
1/3 cup raw tahini (pureed sesame seeds)
2 tablespoons unhulled sesame seeds, lightly toasted
4 medjool dates, pitted
1/4 cup water
Preparation
Soak apricots in almond milk overnight in refrigerator. Lightly toast sesame seeds in a pan over low heat pan for five minutes, shaking pan frequently. Pour soaked apricots and almond milk, along with rest of ingredients, in a Vita-Mix or other powerful blender and blend until smooth and creamy.
